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Title: Season's best dishes for 2 or 4 or 6

Author: Mary Lee Taylor

Creator: Pet Milk Company

Release date: March 10, 2023 [eBook #70259]

Language: English

Original publication: United States: Pet Milk Company, 1949

Credits: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK SEASON'S BEST DISHES FOR 2 OR 4 OR 6 ***

Season’s Best

Dishes

for 2 or 4 or 6

By Mary Lee Taylor

Dear Friend,

The cookies you make, the candies, the special dishes—even the very smell of them baking or cooking—are things your family will remember long after the holidays.

It takes time, of course, to make these good things—but with the recipes in this booklet, it will take much less time. For instance, those delicious Butterscotch Balls and Coconut Kisses are so simple to make there need never be an empty candy jar. If there’s a “junior” cook at your house, let her try them—she’ll be so proud of her success.

You will be famous for your cookies when you serve fruity Pineapple Date Bars, or rich, tender Holiday Crescents—which are merely shaped into half-moons, not rolled. Mincemeat Cup Cakes are almost little fruit cakes—and Easy Fruit Coffee Cake is so quickly made with yeast and biscuit-mix you could have it for a festive Christmas breakfast.

When friends drop in, entertaining’s easy with Bacon Rarebit—or with Cheese Chips in the icebox, all ready to slice and bake at a moment’s notice. I haven’t forgotten your Christmas dinner—there’s a Potato Stuffing for the holiday bird, a baking chart to make it a complete success, a delicious vegetable and a new salad dressing.

Perhaps you’re thinking all these good things take extra amounts of expensive butter and cream. Quite the opposite! Pet Milk actually saves on butter because it’s whole milk concentrated to double richness. In fact, you can use it in place of cream for whipped toppings, desserts and for coffee—at less than half the cost of cream. Even when mixed with an equal amount of water, Pet Milk is rich, wholesome milk that costs less generally than ordinary milk.

I know these recipes will help you serve the best of Christmas treats—and I send them with my wishes for the happiest of holidays.

Sincerely,

Mary Lee Taylor (signature)

Index to Recipes

BEVERAGE AND COFFEE CAKE

Easy Fruit Coffee Cake

10

Eggnog

12

Pet Glaze

9

CANDIES, CAKES AND COOKIES

Butterscotch Balls

5

Coconut Kisses

11

Fruit Candy

12

Holiday Crescents

5

Mincemeat Cup Cakes

11

Nut Fudge

3

Pineapple Date Bars

13

Plain Fudge

3

Quick Fruit Cake

14

Stuffed Dates

6

Stuffed Figs

6

Stuffed Prunes

6

DESSERT AND SAUCE

Ambrosia Floating Island

4

Holiday Sauce

10

MISCELLANEOUS

Baking Directions for Poultry and Meat

8

Cheese Chips

8

MAIN DISHES AND STUFFING

Bacon Rarebit

7

Pork Chop Dinner

15

Potato Stuffing

9

SALAD AND SALAD DRESSING

Banana Nut Salad

6

Whipped Cranberry Dressing

14

VEGETABLES

Cauliflower with Egg Sauce

15

Hawaiian Sweet Potatoes

7

Form No. 4760—11-19-49—12-31-49

Nut Fudge

(Photograph on front cover)

DIRECTIONS

INGREDIENTS

For 1⅓ lbs.

For 2¾ lbs.

1. Mix in saucepan

COCOA

6 tablesp.

¾ cup

SUGAR

1½ cups

3 cups

CORN SYRUP

1½ tablesp.

3 tablesp.

PET MILK

9 tablesp.

1⅛ cups[1]

WATER

3 tablesp.

6 tablesp.

2. When well blended, cook over low heat, stirring until sugar dissolves. Boil slowly, stirring now and then until candy reaches soft ball stage (see note). Cool at room temperature, without stirring, until lukewarm, or until the hand can be held comfortably on bottom of pan.

3. Add

SALT

few grains

⅛ teasp.

VANILLA

¾ teasp.

1½ teasp.

4. Beat until candy holds its shape. Pour into greased pan measuring about

9 × 5 inches

9 × 9 inches

5. Press into top of fudge the moment it is poured into pan

whole blanched ALMONDS[2]

1½ dozen

3 dozen

6. Have nuts in rows about 1½ inches apart. Cut into squares when cool.

7. Makes

1½ dozen, 1½-in. pieces

3 dozen, 1½-in. pieces

For Plain Fudge, simply omit the nuts in the above recipe.

[1] 1⅛ cups equal 1 cup plus 2 tablespoons.

[2] Pecans, walnuts, hazel nuts, cashews, etc. also can be used.

Note: Drop a tiny bit of the hot mixture into a bowl of cold water. If it stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the Fudge has cooked long enough. Be sure to take candy off the heat while testing. Do not use ice cold water.

GRAND TO SERVE AT A BIG HOLIDAY PARTY

Big Bowl of Eggnog[3]

(placed in a wreath of holly or evergreens)

Small Slices of Quick Fruit Cake[3]                Cheese Chips[3]

Nut Fudge[3]           Salted Nuts          Holiday Crescents[3]

[3] Recipes are in this book

EVERYDAY FOODS

FIXED FOR COMPANY

Baked Ham

Hawaiian Sweet Potatoes[4]

Buttered Green Beans

Lettuce Wedges with Whipped Cranberry Dressing[4]

Ambrosia Floating Island[4]

[4] Recipes are in this book

Ambrosia Floating Island

(Photograph above)

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Mix and heat slowly to boiling

PET MILK

6 tablesp.

¾ cup

1¼ cups

WATER

1½ tablesp.

3 tablesp.

¼ cup

2. Stir into mixture of

slightly beaten EGG YOLKS

1

2

3

SUGAR

1½ tablesp.

3 tablesp.

¼ cup

SALT

few grains

few grains

⅛ teasp.

grated ORANGE RIND

½ teasp.

1 teasp.

1½ teasp.

3. Cook over boiling water and stir until mixture thickens slightly or about

2 minutes

3 minutes

4 minutes

4. Remove from heat and stir in

ORANGE JUICE

3 tablesp.

⅓ cup

½ cup

5. Pour into shallow serving dish holding about

1 pint

1 quart

1½ quarts

6. Cover and chill.

7. When ready to serve, beat until stiff

EGG WHITES

1

2

3

8. Beat in slowly

SUGAR

2 tablesp.

¼ cup

6 tablesp.

9. Drop in 2 or 4 or 6 “islands” on top of chilled custard.

10. Top “islands” with

shredded COCONUT

¼ cup

½ cup

¾ cup

11. Garnish with orange sections if desired.

Butterscotch Balls

(Photograph on front cover)

DIRECTIONS

INGREDIENTS

For 3 dozen

For 6 dozen

1. Mix in saucepan, then heat slowly, stirring until sugar is dissolved

brown SUGAR

1 cup

2 cups

PET MILK

¼ cup

½ cup

BUTTER

1 tablesp.

2 tablesp.

SALT

⅛ teasp.

¼ teasp.

2. Remove from heat, cool thoroughly, but do not chill.

3. Add about ¼ cup at a time, mixing until smooth after each addition

powdered SUGAR

2 cups

4 cups

4. Turn out on board which has been sprinkled with

powdered SUGAR

2 tablesp.

¼ cup

5. Knead with the hands until smooth and creamy.

6. Shape into inch balls, rolling each one as it is shaped in

chopped NUTS

1 cup

2 cups

7. Put on waxed paper. Chill before serving.

Holiday Crescents

(Photograph on front cover)

DIRECTIONS

INGREDIENTS

For 3 dozen

For 4½ dozen

1. Let stand in warm room until soft enough to stir easily

BUTTER or margarine

½ cup

¾ cup

2. Sift together

sifted all-purpose FLOUR

1½ cups

2¼ cups

powdered SUGAR

½ cup

¾ cup

SALT

½ teasp.

¾ teasp.

3. Mix

PET MILK

¼ cup

⅓ cup

VANILLA

½ teasp.

¾ teasp.

4. Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater.

5. Stir in flour mixture, about ¼ cup at a time, mixing well.

6. Mix in

finely cut NUTS

1 cup

1½ cups

7. Pinch off about a teaspoon of dough at a time. Roll with fingers into strip 2½ inches long. Turn each strip to form a half-moon. Put on ungreased baking sheet about an inch apart. Bake on top shelf in moderate oven (375° F.) for 12 minutes, or until very light brown.

8. Roll, while still warm, in

powdered SUGAR

6 tablesp.

½ cup

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.

Stuffed Dates

DIRECTIONS

INGREDIENTS

For 2½ dozen

For 5 dozen

1. Melt in saucepan over low heat

BUTTER or margarine

1½ tablesp.

3 tablesp.

2. Stir in

PET MILK

2 tablesp.

¼ cup

SALT

⅛ teasp.

¼ teasp.

VANILLA

½ teasp.

1 teasp.

3. Remove from heat; then add about ¼ cup at a time

powdered SUGAR

1¾ cups (½ lb.)

3½ cups (1 lb.)

4. Turn onto board sprinkled with

powdered SUGAR

1 tablesp.

2 tablesp.

5. Knead with the hands until smooth and creamy.

6. Remove pits from

DATES

2½ dozen

5 dozen

7. Fill cavities with candy mixture.

For Stuffed Figs or Prunes, steam 2 or 4 dozen dried figs or prunes over hot water until plump. Cut pocket in figs; remove pits from prunes, then fill with candy mixture. Roll in granulated sugar if desired.

Banana Nut Salad

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Mix in bowl

bottled SALAD DRESSING

2½ tablesp.

⅓ cup

½ cup

SALT

few grains

⅛ teasp.

¼ teasp.

dry MUSTARD

¼ teasp.

½ teasp.

¾ teasp

PET MILK

2 tablesp.

¼ cup

6 tablesp.

2. Stir in

LEMON JUICE

1½ teasp.

1 tablesp.

1½ tablesp.

3. Chill.

4. At serving time, arrange on 2 or 4 or 6 salad plates

LETTUCE

2 leaves

4 leaves

6 leaves

5. Peel, then cut into 2-inch pieces

ripe BANANAS

4 pieces

8 pieces

12 pieces

6. Using 2 forks, dip pieces of banana, one at a time, in the dressing.

7. Roll each, as it is dipped, in

finely cut NUTS[5]

⅓ cup

⅔ cup

1 cup

8. Put 2 pieces of banana on each lettuce leaf. Serve with the rest of the dressing.

[5] Salted, skinless peanuts, pecans, cashews, etc. can be used.

Bacon Rarebit

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Mix

diced AMERICAN CHEESE

½ cup (2½ ozs.)

1 cup (⅓ lb.)

1½ cups (½ lb.)

PET MILK

¼ cup

½ cup

¾ cup

Worcestershire SAUCE (can omit)

1 teasp.

2 teasp.

1 tablesp.

dry MUSTARD

¼ teasp.

½ teasp.

¾ teasp.

SALT

few grains

⅛ teasp.

¼ teasp.

2. Cook and stir over boiling water until smooth.

3. Put on plates

TOAST

2 slices

4 slices

6 slices

4. Pour cheese sauce over toast.

5. Top with

crisp BACON

4 slices

8 slices

12 slices

Hawaiian Sweet Potatoes

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Cover and boil 20 minutes, or until tender

unpared SWEET POTATOES

3 small (½ lb.)

3 medium (½ lb.)

4 large (1½ lbs.)

in boiling WATER

2 cups

3 cups

4 cups

2. Turn on oven; set at moderate (375° F.).

3. Grease a shallow baking dish holding about

1 pint

1 quart

1½ quarts

4. Drain potatoes; slip off skins, then mash well.

5. Beat in

PET MILK

6 tablesp.

¾ cup

1 cup

brown SUGAR

1 tablesp.

2 tablesp.

3 tablesp.

SALT

⅛ teasp.

¼ teasp.

⅓ teasp.

6. Put into greased baking dish.

7. Cut in halves

drained PINEAPPLE SLICES, canned

2 slices

4 slices

6 slices

8. Arrange on potato mixture along outer edge.

9. Sprinkle over potatoes, but not over fruit

crushed CORN FLAKES

2 tablesp.

¼ cup

⅓ cup

10. Bake until thoroughly hot, or about

20 minutes

30 minutes

40 minutes

11. Serve hot from the baking dish.

Note: Well drained, canned sweet potatoes also can be used. You will need ¾ cup mashed sweet potatoes for 2; 1½ cups for 4 and 2¼ cups for 6.

Cheese Chips

DIRECTIONS

INGREDIENTS

For 4 dozen

For 6 dozen

1. Sift together

sifted, cake FLOUR

1 cup

1½ cups

SALT

½ teasp.

¾ teasp.

2. Work into flour with fork or pastry blender

soft SHORTENING

¼ cup

6 tablesp.

3. When mixture has appearance of small peas, fold in

grated American or cheddar CHEESE

1 cup

1½ cups

4. Stir in slowly with fork a mixture of

PET MILK

2 tablesp.

3 tablesp.

WATER

1 tablesp.

1½ tablesp.

5. Shape dough into a roll about 1½ inches thick. Wrap in waxed paper.

6. Chill in refrigerator for several hours or overnight.

7. Turn on oven; set at moderately hot (400° F.).

8. Cut chilled dough into ⅛-inch slices. Put on well-greased and floured baking sheets.

9. Brush with

PET MILK

1 tablesp.

1½ tablesp.

10. Then sprinkle with

caraway, poppy or celery SEED

4 teasp.

2 tablesp.

11. Bake on oven shelf slightly above center 12 minutes, or until light brown.

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.

Baking Directions For Poultry and Meat

(at room temperature, stuffed

Oven

Length

and ready for baking)

Temperature

of Baking Time

Chicken, under 5 lbs.

350° F.

40 min. per lb.

Chicken, 5 lbs. and over

325° F.

40 min. per lb.

Duck, 5 lbs. and over

325° F.

40 min. per lb.

Goose

325° F.

35 min. per lb.

Guinea Hen, 3½ lbs.

350° F.

40 min. per lb.

Lamb, Breast or Shoulder

300° F.

35 min. per lb.

Pork Shoulder

350° F.

45 min. per lb.

Pork Tenderloin, cut with pocket

350° F.

40 min. per lb.

Turkey, under 12 lbs.

325° F.

25 min. per lb.

Turkey, over 12 lbs.

300° F.

18 to 20 min. per lb.

Veal, Breast or Shoulder

300° F.

45 min. per lb.

Note: Use a shallow uncovered baking pan and do not baste.

Pet Glaze

DIRECTIONS

INGREDIENTS

For 10-inch coffee cake

For 15-inch coffee cake

1. Mix in small bowl

PET MILK

4 teasp.

2 tablesp.

VANILLA

¾ teasp.

1 teasp.

2. Add about 2 tablesp. at a time

powdered SUGAR

½ cup

⅔ cup

3. Beat until smooth. Spread on tops of Mincemeat Cup Cakes or on Easy Coffee Cake (see index) as soon as removed from the oven.

Potato Stuffing

DIRECTIONS

INGREDIENTS

For 4½ to 5-lb. Chicken or Duck

For 8 to 10-lb. Turkey

1. Cook slowly 5 minutes

finely cut ONION

¼ cup

⅓ cup

finely diced CELERY

1 cup

1½ cups

in hot SHORTENING

2 tablesp.

3 tablesp.

2. Remove from heat; add

PET MILK

⅔ cup

1 cup

well-beaten EGG

1

2

SALT

1¼ teasp.

1¾ teasp.

powdered SAGE

1 teasp.

1½ teasp.

PEPPER

few grains

⅛ teasp.

3. Add and mix well

finely diced, cooked POTATOES

2 cups

3 cups

soft BREAD CRUMBS

2 cups

3 cups

4. Spoon lightly into cavity of poultry. Sew cavity together or secure with toothpicks laced with string.

5. Bake as directed in chart on opposite page.

Note: For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb. chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb. turkey.

HOLIDAY MEAL

SURE TO PLEASE

Roast Chicken or Duck

Potato Stuffing[6]

Giblet Gravy

Cauliflower with Egg Sauce[6]

Cranberry Sauce

Celery

Ice Cream with Pineapple Date Bars[6]

[6] Recipes are in this book

Holiday Sauce

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Chill until ice cold.

PET MILK

¼ cup

⅛ cup

½ cup

2. Wash, dry on towel, then put through fine knife of food chopper

fresh, raw CRANBERRIES

½ cup

1 cup

1½ cups

3. Add

SUGAR

¼ cup

½ cup

¾ cup

SALT

⅛ teasp.

¼ teasp.

½ teasp.

grated ORANGE RIND

¼ teasp.

½ teasp.

¾ teasp.

4. Boil slowly and stir 3 minutes; remove from heat.

5. Cut in small pieces

medium peeled ORANGES

1

2

3

6. Add to cranberry mixture; then chill thoroughly.

7. At serving time, whip chilled milk with cold rotary beater, or electric beater at high speed, until stiff. Fold into chilled fruit. Serve on fruit, plain cake, etc.

Easy Fruit Coffee Cake

DIRECTIONS

INGREDIENTS

For 10-inch coffee cake

For 15-inch coffee cake

1. Mix in bowl, then cool to lukewarm

PET MILK

¼ cup

6 tablesp.

boiling WATER

¼ cup

6 tablesp.

2. Stir in

crumbled YEAST CAKE

⅔ cake

1 cake

SUGAR

2 teasp.

1 tablesp.

3. When yeast is dissolved, stir in about ½ cup at a time

BISCUIT MIX

1⅔ cups

2½ cups

4. Turn out on lightly floured board. Knead with the hands 40 times.

5. Roll into a sheet measuring about

10 × 10 in.

10 × 15 in.

6. Spread with

soft BUTTER

2 teasp.

1 tablesp.

7. Sprinkle with mixture of

seedless RAISINS

⅓ cup

½ cup

finely cut NUTS

3 tablesp.

¼ cup

SUGAR

3 tablesp.

¼ cup

CINNAMON

¾ teasp.

1 teasp.

8. Roll up like jelly roll. Start at one of the 15-inch sides for the large roll.

9. Put into greased shallow baking pan.

10. Cut gashes about 1-inch deep along both sides and about 1-inch apart. Cover with cloth wrung out of hot water. Let rise until doubled in size. Bake on center shelf of moderate oven (375° F.) about 25 minutes, or until brown. While warm spread with Pet Glaze (see index).

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specialty adjusted recipe, stating altitude at which you live and name of recipe.

Coconut Kisses

DIRECTIONS

INGREDIENTS

For 3 dozen

For 4½ dozen

1. Turn on oven; set at moderately slow (350° F.).

2. Mix

SUGAR

1 cup

1½ cups

all-purpose FLOUR

¼ cup

6 tablesp.

SALT

½ teasp.

¾ teasp.

seedless RAISINS

½ cup

¾ cup

candied CHERRIES,[7] quartered

½ cup

¾ cup

shredded COCONUT[8]

3 cups (½ lb.)

4½ cups (¾ lb.)

3. Stir in

PET MILK

½ cup

¾ cup

VANILLA

1 teasp.

1½ teasp.

4. When well mixed, drop 2 inches apart from a teaspoon onto well-greased and floured baking sheet.

5. Bake 20 minutes, or until lightly browned. Remove from pan while warm and shape into balls with fingers.

[7] Diced candied pineapple can replace cherries.

[8] For the coconut, use the bulk kind or that which comes in cans but not the frozen.

Mincemeat Cup Cakes

DIRECTIONS

INGREDIENTS

For 12 cup cakes

For 18 cup cakes

1. Turn on oven; set at moderately slow (350° F.).

2. Grease 12 or 18 two and one-half in. muffin cups holding about ½ cup each.

3. Sift together into bowl

sifted, all purpose FLOUR

1¾ cups

2⅔ cups

BAKING POWDER

2 teasp.

3 teasp.

SUGAR

¾ cup

1⅛ cups[9]

SALT

¼ teasp.

½ teasp.

4. Add all at once

soft SHORTENING

⅓ cup

½ cup

unbeaten EGG

1

2

VANILLA

1 teasp.

1½ teasp.

MINCEMEAT[10]

1 cup

1½ cup

PET MILK

¼ cup

6 tablesp.

WATER

¼ cup

6 tablesp.

5. Beat vigorously 2 minutes with spoon or electric beater at medium speed.

6. Fill muffin cups only ⅔ full. Bake on oven shelf slightly above center 30 minutes, or until cakes shrink from sides of cups. If desired, spread while warm with Pet Glaze (see index).

[9] 1⅛ cups equal 1 cup plus 2 tablespoons.

[10] Use bulk or packaged mincemeat, cooked as directed on package.

Note: You’ll have perfect success with this recipe in any altitude up to 3,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.

KITCHEN PARTY

BOYS AND GIRLS

CAN FIX EASILY

Toasted Cheese Sandwiches

Banana Nut Salad[11]

Fruit Candy[11]

Favorite Beverage

[11] Recipes are in this book

Fruit Candy

(Photograph above)

DIRECTIONS

INGREDIENTS

For 3 dozen

For 6 dozen

1. Put through medium knife of food chopper

uncooked, dried PRUNES, pitted

½ cup (3 ozs.)

1 cup (6 ozs.)

uncooked, dried APRICOTS

¼ cup (1½ ozs.)

½ cup (3 ozs.)

seedless RAISINS

⅔ cup

1¼ cups

shelled NUTS

¾ cup

1¾ cups

2. Put ground fruit mixture into bowl and add

PET MILK

¼ cup

½ cup

grated ORANGE RIND

½ teasp.

1 teasp.

SALT

⅛ teasp.

¼ teasp.

3. Mix thoroughly until milk is absorbed. Chill. Shape about a teaspoonful of the mixture into round or oblong patties. Decorate with shelled nuts or halves of candied cherries, or roll in chocolate decorettes or finely chopped nuts. Patties may also be studded with puffed rice, or strips of blanched almonds.

Note: Pitted dates can be used for prunes and dried or pressed figs for apricots.

Eggnog

DIRECTIONS

INGREDIENTS

For 1 quart

For 1½ quarts

1. Beat until light and fluffy

EGGS

3

4

2. Beat in gradually

SUGAR

¼ cup

⅓ cup

SALT

⅛ teasp.

¼ teasp.

3. Beat in slowly

VANILLA[12]

1½ tablesp.

2 tablesp.

4. Then stir in mixture of

PET MILK

2 cups

3 cups

WATER

1 cup

1½ cups

5. Chill. Sprinkle each serving with nutmeg if desired.

[12] To use alcoholic flavoring for vanilla, use ½ cup for 1 qt. and ¾ cup for 1½ qts.

Pineapple Date Bars

DIRECTIONS

INGREDIENTS

For 2 dozen

For 3 dozen

1. Turn on oven; set at slow (325° F.).

2. Grease a shallow pan measuring about

8 × 12 inches

10 × 15 inches

3. Mix, then let stand

canned, crushed PINEAPPLE, well drained

½ cup

¾ cup

finely cut, pitted DATES

1 cup

1½ cups

finely cut NUTS

1 cup

1½ cups

4. Sift together

sifted, all-purpose FLOUR

¾ cup

1⅛ cups[13]

BAKING POWDER

1½ teasp.

2¼ teasp.

SALT

½ teasp.

¾ teasp.

5. Beat until very light

EGG YOLKS

2

3

6. Beat in about 2 tablespoons at a time

SUGAR

½ cup

¾ cup

7. Stir in

PET MILK

¼ cup

6 tablesp.

VANILLA

1 teasp.

1½ teasp.

8. Add flour, mixing until smooth.

9. Fold in fruit mixture and

stiffly beaten EGG WHITES

2

3

10. Put into greased pan. Bake until firm, or about

35 minutes

45 minutes

11. When cool, cut in bars 1 × 4 inches.

[13] 1⅛ cups equal 1 cup plus 2 tablespoons.

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.

PARTY FOOD

TO A MAN’S TASTE

Bacon Rarebit[14]

Creamy Cole Slaw

Dill Pickle Slices

Easy Fruit Coffee Cake[14]

Hot Coffee

[14] Recipes are in this book

FAMILY MEAL

STARRING DESSERT

Pork Chop Dinner[15]

Mashed Potatoes

Sauerkraut

Hot Buttered Rolls

Slices of Angel Cake

with Holiday Sauce[15]

[15] Recipes are in this book

Whipped Cranberry Dressing

DIRECTIONS

INGREDIENTS

For 1 cup

For 1¾ cups

For 2½ cups

1. Chill until ice cold

PET MILK

¼ cup

⅓ cup

½ cup

2. Wash, dry on towel, then put through medium knife of food chopper

fresh, raw CRANBERRIES

⅓ cup

⅔ cup

1 cup

3. Add

SUGAR

4 teasp.

3 tablesp.

¼ cup

SALT

¼ teasp.

⅓ teasp.

½ teasp.

WATER

4 teasp.

2 tablesp.

3 tablesp.

4. Boil 3 minutes, stirring often. Chill thoroughly.

5. Stir in

SALAD OIL

4 teasp.

2½ tablesp.

¼ cup

6. Whip chilled milk with cold rotary beater until light and fluffy.

7. Add

LEMON JUICE

2½ teasp.

4 teasp.

2 tablesp.

8. Continue whipping until stiff. Fold into chilled cranberry mixture. Serve on fruit salads or wedges of lettuce.

Quick Fruit Cake

(Photograph on front cover)

DIRECTIONS

INGREDIENTS

For 2¼ lbs.

For 4½ lbs.

1. Turn on oven; set at moderately slow (350° F.).

2. Grease a tube or loaf pan[16] holding about

5 cups

2 quarts

3. Break into pieces

2-inch VANILLA WAFERS

4 dozen (½ lb.)

8 dozen (1 lb.)

4. Soak until soft in

PET MILK

¾ cup

1½ cups

5. Meanwhile, mix

FLOUR

1 tablesp.

2 tablesp.

pitted DATES,[17] cut in small pieces

1 cup

2 cups

seedless RAISINS[17]

1 cup

2 cups

broken NUTS

1 cup

2 cups

6. Beat together

well-beaten EGGS

2

4

SUGAR

½ cup

1 cup

CINNAMON

¾ teasp.

½ teasp.

NUTMEG

½ teasp.

1 teasp.

ALLSPICE

½ teasp.

1 teasp.

SALT

¼ teasp.

½ teasp.

7. Add to soaked wafers and mix well. Stir in floured fruit mixture. Put into greased tube pan. Bake on oven shelf slightly below center until cake shrinks from sides of pan and is firm to the touch, or about

1¼ hours[16]

1½ hours[16]

8. Let stand in pan 5 minutes before removing.

[16] If loaf pan is used, bake smaller cake 1½ hours and bake larger cake 2 hours.

[17] Cut-up candied pineapple and cherries can replace half of the dates and raisins.

Note: You’ll have perfect success with this recipe in any altitude up to 7,000 feet.

Pork Chop Dinner

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Mix well

FLOUR

1 tablesp.

2 tablesp.

3 tablesp.

SALT

¾ teasp.

1¼ teasp.

2 teasp.

PEPPER

few grains

few grains

⅛ teasp.

2. Roll in flour mixture

PORK CHOPS about 1 in. thick

2 (⅔ lb.)

4 (1⅓ lbs.)

6 (2 lbs.)

3. Brown on both sides in skillet containing

hot SHORTENING

2 teasp.

4 teasp.

2 tablesp.

4. Drain off fat. Sprinkle any remaining flour mixture over chops.

5. Pour around chops

LIQUID off corn[18]

½ cup

¾ cup

1 cup

6. Cover tightly and cook very slowly 30 minutes.

7. Remove cores from

unpared APPLES

2 small

4 small

6 small

8. Cut into thick slices, then arrange on chops. Cover tightly; cook slowly 15 min. longer, or until tender. Remove meat and apples from skillet. Keep hot.

9. Stir into liquid in skillet

PET MILK

¼ cup

½ cup

¾ cup

whole kernel CORN cooked or canned, drained

1 cup

2 cups

3 cups

SALT

⅛ teasp.

¼ teasp.

½ teasp.

10. Boil slowly and stir until sauce thickens. Serve with chops and apples.

[18] If there is not enough liquid off corn, add water.

Cauliflower With Egg Sauce

DIRECTIONS

INGREDIENTS

FOR 2

FOR 4

FOR 6

1. Break into flowers

CAULIFLOWER

1 small (¾ lb.)

1 medium (1½ lbs.)

1 large (2¼ lbs.)

2. Dice leaves and stems to cook with flowerets.

3. Cover and boil mixture 10 minutes, or until tender in

boiling WATER

1 cup

2 cups

2½ cups

SALT

½ teasp.

1 teasp.

1½ teasp.

4. Meanwhile, mix in saucepan

condensed cream of MUSHROOM SOUP

⅓ cup

¾ cup

1 can

PET MILK

¼ cup

½ cup

¾ cup

SALT

few grains

⅛ teasp.

¼ teasp.

PEPPER

few grains

few grains

few grains

WORCESTERSHIRE SAUCE (can omit)

¼ teasp.

½ teasp.

¾ teasp.

5. Fold in diced

hard-cooked EGGS

1

2

3

6. Heat and stir over low heat. Do not boil.

7. Drain cauliflower mixture and serve with the hot sauce.

Bringing up a Baby?

The lovable little rascal calls for plenty of attention ... especially in the feeding department, doesn’t he? And you’ll be giving him the right kind of attention, when you give your baby Pet Milk in his formula.

Pet Milk is right for baby, every way. Right, because it’s uniformly rich in all the important food substances of whole milk. Right, because it’s so very easy for baby to digest. Right, because it’s as surely safe in its sealed container as if there were no germ of disease in the world.

Pet Milk is right, too, because it’s fortified with pure crystalline vitamin D—the very same kind of vitamin D that bright sunshine would provide for babies if they could get enough sunshine. It’s the combination of vitamin D and the calcium and phosphorus so richly supplied by Pet Milk that helps your baby to develop straight strong bones, sound teeth ... and to have the best of growth.

No wonder Pet Milk is so right for baby! No wonder doctors all over America recommend Pet Milk for babies who need to have milk from a bottle. If you’re bringing up a baby, ask your doctor about Pet Milk.

NOW ON NBC

Listen to these popular programs on your favorite NBC station

Mary Lee Taylor’s

RECIPE OF THE WEEK

STORY OF THE WEEK

Broadcast direct from the famous Pet Milk Kitchens Every Saturday Morning[19]

THE PET MILK SHOW

with

Bob Crosby

Kay Armen

The Serenaders and

The Pet Milk Orchestra

EVERY SUNDAY NIGHT[19]

[19] (See your newspaper for local station and time)

PET MILK COMPANY, 1418 Arcade Building, St. Louis 1, Missouri

*** END OF THE PROJECT GUTENBERG EBOOK SEASON'S BEST DISHES FOR 2 OR 4 OR 6 ***

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Table of Contents

Season’s Best Dishes

Index to Recipes

Nut Fudge

Ambrosia Floating Island

Butterscotch Balls

Holiday Crescents

Stuffed Dates

Banana Nut Salad

Bacon Rarebit

Hawaiian Sweet Potatoes

Cheese Chips

Baking Directions For Poultry and Meat

Pet Glaze

Potato Stuffing

Holiday Sauce

Easy Fruit Coffee Cake

Coconut Kisses

Mincemeat Cup Cakes

Fruit Candy

Eggnog

Pineapple Date Bars

Whipped Cranberry Dressing

Quick Fruit Cake

Pork Chop Dinner

Cauliflower With Egg Sauce

Bringing up a Baby?

THE FULL PROJECT GUTENBERG LICENSE